Antipasto - cooking recipe

Ingredients

1 lb. box medium shells, cooked, drained and cooled
1/2 lb. Provolone cheese
1/2 lb. pepperoni, sliced
1/4 lb. sausage or salami, diced
1/4 lb. Hickory Farms sausage, diced
1 can pitted black olives
3 tomatoes, diced
1 small red onion, cut in pieces
1 green sweet pepper, cut in pieces
3 stalks celery, cut in pieces
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. pepper
3/4 c. Gem oil or half Crisco and half olive oil
1/4 c. brown vinegar

Preparation

Toss together and refrigerate; toss again when ready to serve. (Make all bite size pieces.)